Name: Bocconcini, olive and cherry tomato skewers with pesto
Cook time: 25 min
Total time: 25 min
Ingredients: 3/4 cup (60g) finely grated parmesan cheese; 3/4 cup (120g) roasted pine nuts; 3 clove garlic, crushed; 1 1/2 cup (375ml) extra virgin olive oil; 3 cup firmly packed fresh basil leaves; 24 cherry tomatoes, halved; 48 baby bocconcini cheese (720g); 48 seeded green olives

Ingredients

3/4 cup (60g) finely grated parmesan cheese

3/4 cup (120g) roasted pine nuts

3 clove garlic, crushed

1 1/2 cup (375ml) extra virgin olive oil

3 cup firmly packed fresh basil leaves

24 cherry tomatoes, halved

48 baby bocconcini cheese (720g)

48 seeded green olives

Method

1.Blend or process cheese, nuts, garlic and half of the oil until combined. Add basil and remaining oil; process until almost smooth. Transfer pesto to serving bowl.

2.Thread one tomato half, one bocconcini and one olive onto each toothpick.

3.Serve skewers cold with pesto.

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Ingredients

Method

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